.......In the fridge or out of the fridge?
Where do you keep yours?
I get my eggs from a neighbour who runs a poultry farm nearby. Lovely fresh eggs, when I want them, varying in size and colour with beautiful deep yellow yolks. I usually buy a tray of 36 eggs (at a mere £3.80) that last for a couple of weeks. We get through quite a few - breakfasts of boiled, poached or scrambled eggs; Yorkshire puddings, omelettes, pancakes and of course the odd cake or two.
Most recipes ask for room temperature eggs which I do. But when poaching an egg, I have for years put them in the boiling water straight from the fridge, where they end up with the whites swimming messily around the pan and end up looking very sad indeed. So today I tried room temperature and - hey presto they looked normal. In fact my best yet - and a tip from my grown up son no less.
Then there's boiled eggs. My husband, like his late mother, brings the water to a boil and then puts the egg in for four or sometimes five minutes depending how soft/firm you want it - but they always crack. I put mine in cold water and after the've come to the boil, time them for three minutes. So, on the odd occasion that we may have gone away and the hotel/guest house asks if we want a 3 or 4 minute egg, we have to go into the whole tirade of asking how they do it - cold water or hot water?
So - what is the consensus of opinion?
Incidentally, my dear friend Val at Val's Alentejo asked me to say Hi to all those who know her. She is having some blogging problems at the moment as well as busy with her family but hopes to see you all again very soon.